Add eggplant fries to dry ingredients and toss until lightly coated. Then, coat each eggplant fry in egg mixture, being sure to knock off extra egg. Then, one at a time, add eggplant back to dry mixture and shake bowl around until eggplant is evenly coated. Repeat for remaining eggplant pieces.

When ready to cook, add ¼ cup oil (I used extra virgin olive oil) to large frying and preheat over medium heat. Once oil is hot, add coated eggplant pieces to pan, about 1 inch apart. Cook for about 2 minutes or until they start to brown. Carefully flip eggplant to other sides and cook for additional 1-2 minutes. (Turn down heat if needed so not to burn.)